The Italian Ambassador to Nigeria, Mr. Stefano De Leo, has endorsed Nigerian flour as a suitable ingredient for baking authentic Italian pizza, emphasizing its potential to boost local agriculture and the economy.
Speaking at the inaugural event of the 9th Italian International Week of Cuisine, held from Nov. 15 to Nov. 23 in Abuja, De Leo highlighted the compatibility of Italian cooking techniques with locally sourced ingredients.
“Italian techniques and ingredients can blend seamlessly with those found in Nigeria,” De Leo said. “By using Nigerian flour instead of importing from Italy, we add value to the local market, promote sustainability, and support Nigerian farmers.”
The ambassador noted that integrating local products into Italian cuisine creates business opportunities and strengthens bilateral ties.
De Leo also celebrated the broader Italian lifestyle, describing it as a significant economic driver for the country. “Italy’s economy thrives on its food culture – pasta, pizza, wine, and agricultural technology – all of which attract millions of tourists annually,” he said.
He added that the event aims to showcase Italian cuisine, foster cultural exchange, and explore partnerships in agribusiness, technology, and other sectors.
The pizzas featured at the event included iconic Italian varieties such as Neapolitan, Sicilian, Roman, and Bagel pizzas, offering attendees a taste of Italy’s rich culinary heritage.
The Italian Week of Cuisine celebrates the global appreciation of Italian food while promoting sustainable practices and economic collaboration with host countries.
Italian Ambassador: Nigerian Flour Perfect for Baking Authentic Pizza
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